|Pressing section||Drying section||Packaging-and-weighing section|
|1. Flour preparation section: bag tilter, flour mixer, screw conveyor||6. Air conveyer with pasta layer||12. Inclined belt conveyor (4 meters) with feed hopper|
|2. Flour sifter||7. Drying chamber||13. Packaging-and-weighing machine|
|3. Pasta press, Pasta extruder||8. Steaming unit||14. Packed product belt conveyor (2 meters)|
|4. Pressing section control panel||9. Inclined belt conveyor (4 meters)|
|5. Steaming unit||10. Stabilization service bin|
|11. Dried product belt conveyor (1.5 meters)|
In the design and manufacture of the proposed equipment we used modern materials and components, as well as cutting-edge technology in accordance with the relevant international requirements
|Characteristic||Pressing section||Drying section|
|Electric power||Electric power with steam*|
|Maximal capacity for fresh pasta, kg/h||up to 375||up to 375|
|Maximal capacity for dry product, kg/h||up to 300||up to 300|
|Installed power, kW||33||136||22|
|Average power consumption, kW||23.1||69.4||15.4|
|Steam consumption, kg/h||-||-||64.8|
|Water consumption, l/hr||75||30||-|
|Drying band area, sq.m.||-||112|
|Number of drying climatic zones||-||6|
|Number of drying bands||-||7|
|Operating personnel, pers.||1|
*Drying complex and steaming unit can be connected to the steam system of the client (if available). Steam pressure should be not less than 3.5 bars and temperature not less than 140 °С.
Flour contained in 50 kg sacks is discharged by sack tilter to the flour dressing unit having the volume of 250 kg wherein it is mixed to level the moisture and organoleptic characteristics of raw materials. Then it is fed by auger conveyor to the flour sifting machine to remove foreign substances (admixtures). Sifted flour is transported by air conveyor to the service bin located above the press from where it is moved, together with water, by pneumo-electronic system to the kneader bin. Note please that kneader is vacuumized. Finished vacuumized pasta from the kneader is fed by the auger to the working cylinder and further to the pressing head. When passing through the die with extrusion nozzles, pasta is shaped in various paste forms. Cutting tool has fine speed adjustment which allows to produce paste 3 to 40 mm long
Temperature conditions of water used for pasta kneading, working cylinder and pressing head cooling, are maintained by the press standalone (closed-loop) hydraulic system. It means that the press may operate without water draining to sewer system. By separate agreement, the press may be fitted with main drive gear governor for fine tuning of production capacity.
Thus formed pasta pieces are exposed to steaming so as to make them more vitreous and to improve pasta organoleptic characteristics in the steaming unit fitted with all the required control and safety automatic equipment.
Test pieces are fed to drying section by air conveyer with the layer and are evenly laid on the upper band. Belt drier includes seven bands located one above another and is divided into five climatic zones with separate control of temperature and humidity in each zone. Cabined drier is intended for decreasing of paste moisture content from original 33% to 12-13% and is 8 m long. Maximal cumulative time for the product staying in cabinet drier is 4 hours.
Dry paste is exposed to the second steaming to remove internal stresses and to prevent product cracking. Then the product is fed by the inclined belt conveyor to revolver type stabilization bin wherein it undergoes final stabilization, moisture distribution and cooling for 6 to 8 hours.
To pack the paste in polypropylene packets with the volume of 400 g to 1,000 g, Packaging and weighing section is used. Dry paste is fed by inclined belt conveyor to Packaging and weighing machine bin. Packaging and weighing machine weighs and packs paste in packets with the capacity of up to 20 packets/minute. Belt conveyor for packed products takes finished packets filled with paste away from the machine.
All the processes utilized in the described line are automated enabling the line operation by one operator while working according to the specified parameters.
Packaging and weighing machine operation requires 1 attending person
The optimal operating mode for the line is 24-hour operation